Hashbrown Breakfast Casserole

Perfect for any day of the week!
Course Breakfast
Cuisine American
Keyword breakfast casserole
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 307kcal
Author Renee


  • 1 lb ground pork sausage bacon would work too
  • ½ onion medium, diced
  • ½ green pepper diced
  • ½ red pepper diced
  • 4 cloves garlic minced
  • ¼ cup white rice flour
  • 2 cups whole milk
  • 1 cup sour cream
  • 1 ½ cups cheese shredded
  • 4 russet potatoes medium, shredded
  • 1 1/2 tsp sea salt to taste
  • 1/2 tsp pepper to taste


  • Preheat oven to 350 degrees F.
  • Brown the sausage in a frying pan and set aside in a large mixing bowl. Leave the grease behind in the pan to sauté the veggies in.
  • Saute the onion, green pepper, and red pepper in the sausage grease with a few good pinches of sea salt, for about 5 minutes over medium high heat.
  • Add the garlic and cook for a minute.
  • Add the rice flour and cook for a minute.
  • Pour the veggie mixture into the mixing bowl with the browned sausage, and add the milk, sour cream, and cheese.
  • Shred the potato and add to the bowl.
  • Season the mixture with sea salt and pepper.
  • Pour the mixture into a buttered 9x13 baking dish and bake uncovered at 350 degrees for 60-70 minutes. Check it around the 50 minute mark in case our ovens run differently.


Feel free to use bacon instead of the sausage (use a full 12-ounce package and cook prior to stirring into the casserole).


Calories: 307kcal | Carbohydrates: 19g | Protein: 12g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 655mg | Potassium: 514mg | Fiber: 1g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 15.4mg | Calcium: 184mg | Iron: 1.2mg